Duck & shiitake risotto
Photography by Ben Dearnley
Ingredients (serves 4)
2 tbs olive oil
1 onion, fi nely chopped
2 garlic cloves, chopped
150g fresh shiitake mushrooms
350g arborio rice
1.2L chicken stock
1/4 cup (60ml) Chinese rice wine* (shaohsing)
2 tbs kecap manis (Indonesian sweet soy sauce)*
1 tsp sesame oil
1 Chinese barbecued duck*, meat roughly chopped
1 bunch steamed baby bok choy*
Method
Preheat oven to 200°C. Heat oil in a large, deep frypan over medium heat and cook onion and garlic for 1-2 minutes until softened. Add shiitakes and rice, and stir for a further minute. Add stock and wine, bring to the boil, then transfer to a large greased baking dish. Cover with foil and bake for 20-25 minutes. Stir in kecap manis, sesame oil and duck, cover and rest for 5 minutes until liquid is absorbed. Roughly chop bok choy, stir in and serve.